ALMOND SQUARES II
A cookie for almond lovers!
Provided by Robin J.
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
- Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.
Nutrition Facts : Calories 345.4 calories, Carbohydrate 34.1 g, Cholesterol 56.2 mg, Fat 21.6 g, Fiber 1.6 g, Protein 4.9 g, SaturatedFat 10.4 g, Sodium 116.1 mg, Sugar 12.7 g
ALMOND SOFTIES
Big, soft cookies with a wonderful "almondy" aroma and flavor. I can't remember where I got the recipe exactly, but I can remember having and making it for a few years. It has become a classic cookie staple in my home. If you like the flavor of almonds, you'll love these cookies; and if your cookie monsters are anything like mine, they'll be gone really fast. My mother and husband actually got into a fight over the last cookie!!
Provided by JamesDeansGirl
Categories Dessert
Time 25m
Yield 2 dozen, 28 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, cream together the butter and sugar until smooth.
- Add the eggs; blend well.
- Add the almond filling and milk; blend well.
- In another bowl, whisk together the flour, baking soda, and salt; add to the butter mixture and mix to form a dough.
- Scoop 2 rounded tablespoons.
- of dough and roll them together to form each cookie.
- Drop dough 2-inches apart onto parchment paper-lined cookie sheets.
- Press the sliced almonds into the tops.
- Bake about 15 minutes, until the cookies are firm to the touch and lightly golden.
- Transfer cookies to wire racks and cool completely. Store airtight.
Nutrition Facts : Calories 148.7, Fat 7.8, SaturatedFat 4.4, Cholesterol 32.8, Sodium 96.6, Carbohydrate 17.8, Fiber 0.5, Sugar 7.3, Protein 2.3
SPRINKLY ALMOND COOKIES
Crumbly, shiny almond cookies were a treat that I would get at Chinese restaurants growing up. Usually they were instead of, or in addition to, the classic fortune cookies, and they made that meal extra special. This version has sprinkles because it's the New Year; they're kind of like fireworks. And they are ever so slightly softer and chewier in the center than the crumbly ones I grew up with.
Provided by Molly Yeh
Categories dessert
Time 1h40m
Yield 10 to 12 cookies
Number Of Ingredients 10
Steps:
- Place an oven rack in the middle position of the oven and preheat to 350 degrees F. Line a rimmed cookie sheet with parchment paper.
- In a large bowl, whisk together the coconut oil, sugars and salt until thoroughly combined and creamy. Add the egg yolks, one at a time, whisking to incorporate, then whisk in the almond extract. Add the almond flour and mix to combine using a rubber spatula or wooden spoon. Add the all-purpose flour and sprinkle in the baking soda. Mix until just combined. (The dough will be stiff.) Fold in the sprinkles.
- Into a bowl with the reserved egg whites, add a splash of water (about 1 teaspoon) and whisk to incorporate. Set aside.
- Using a 1 1/2-ounce ice cream scoop, scoop out a level portion of the dough and place on the prepared cookie sheet. Repeat with the remaining dough, evenly spacing them apart. Press gently to flatten each dough ball to a healthy 1/2-inch thick. Brush the egg wash on the cookies, then top with additional sprinkles. Bake until lightly golden, begin checking at 12 minutes.
- Let cool on the cookie sheet for 10 minutes, then cool completely on a rack. Store in an airtight container.
WONDERFUL ALMOND FINGERS
I make this recipe every holiday season and everyone loves it. These cookies are light and sweet. They can be made a lot of ways with different extracts. Also the ends can be dipped into melted chocolate (they are very good this way).
Provided by Courtney
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 40m
Yield 60
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together unsalted butter and sugar. Beat in the egg and egg yolk one at a time, then stir in the vanilla and almond extracts. Combine the flour, baking powder and salt; gradually stir into the sugar mixture until smoothly blended. Fill a large pastry bag fitted with a 3/4 inch round tip. A large freezer storage bag with one of the corners snipped off will also work.
- Pipe dough into 2 inch long logs using a side to side squiggle motion. Space cookies at least 2 inches apart. Place cookie sheets with cookies into the freezer for a couple of minutes to harden.
- Bake for 15 minutes in the preheated oven, or until cookies are lightly browned. Cool for a few minutes on the baking sheets, then remove to wire racks to cool completely.
- In the microwave or in a metal bowl over a pan of simmering water, melt chocolate and 2 tablespoons of butter, stirring frequently until smooth. Remove from heat and stir in the milk. Dip both ends of the cooled cookies into the chocolate and place them onto waxed paper to set.
Nutrition Facts : Calories 72.4 calories, Carbohydrate 7.6 g, Cholesterol 15.7 mg, Fat 4.5 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 2.7 g, Sodium 20.3 mg, Sugar 4.8 g
ALMOND SANDIES
Buttery, rich and delicious, these classic almond sandies are my husband's favorite cookie and very popular wherever I take them. -Joyce Pierce, Caledonia, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 300°. Cream butter and sugar until light and fluffy. Beat in extract. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually add to creamed mixture. Fold in almonds. , Drop by level tablespoonfuls onto ungreased baking sheets. Bake until edges are lightly browned, 22-24 minutes. Cool for 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 74 calories, Fat 4g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 58mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
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